CHEF JEFF — ONE BYTE AT A TIME: Summer Salad

This simple recipe comes from Nigel Slater’s “Ripe: A Cook in the Orchard.”

Summer Salad

1 teaspoon Dijon mustard

2 teaspoons red wine vinegar

3 tablespoons olive oil

Pinch of salt

Freshly ground pepper

3 tablespoons whipping cream

Parsley, finely chopped

2½ to 3½ ounces thinly sliced cured ham

4 generous handfuls salad leaves

4 handfuls cherries, halved, pitted

Put mustard in bowl with vinegar, oil, salt, grinding of pepper. Whisk; whisk in cream. Add parsley. Tear ham into strips. Toss salad leaves with ham. Add cherries. Drizzle over dressing.

Yield: Serves 2 as a light lunch.

Approximate nutritional analysis per serving: 500 calories, 32 grams fat (8 grams saturated), 47 milligrams cholesterol, 52 grams carbohydrates, 11 grams protein, 391 milligrams sodium, 9 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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